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Meaty Enchiladas

A delicious and hearty dish that combines seasoned ground meat, cheese, and zesty red sauce, perfect for family gatherings or weeknight dinners.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Sauce
  • 1 can 15 oz red enchilada sauce homemade or store-bought
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder
For the Filling
  • 1 lb ground beef or ground turkey for a leaner option
  • 1 cup shredded cheese cheddar or Mexican blend
  • 1/2 small onion, finely chopped
  • 1 teaspoon olive oil
  • Salt and pepper, to taste
Additional
  • 8-10 pieces corn or flour tortillas
  • Fresh cilantro, for garnish (optional)
  • Sour cream, for serving (optional)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a baking dish lightly.
  2. In a skillet, heat 1 teaspoon of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
  3. Add the ground beef, breaking it up with a spatula. Season with salt, pepper, chili powder, cumin, and garlic powder. Cook until the meat is browned, around 8-10 minutes.
  4. Warm the tortillas in the microwave for about 30 seconds until pliable.
Assembly
  1. Take a tortilla, spoon a portion of the meat mixture onto it, sprinkle with cheese, and roll it up tightly. Place it seam-side down in the prepared baking dish. Repeat for the remaining tortillas.
  2. Pour the red enchilada sauce evenly over the top and sprinkle the remaining cheese over everything.
Baking
  1. Cover the dish with aluminum foil and bake for about 20 minutes.
  2. Uncover and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
  3. Remove from the oven and let cool for a few minutes before serving. Garnish with fresh cilantro and serve with sour cream if desired.

Notes

For a vegetarian version, substitute meat with black beans and add extra vegetables like bell peppers or zucchini. Leftovers can be stored in an airtight container in the refrigerator for up to three days or frozen for up to three months.